Asparagus with Yogurt Dill Mustard Sauce

Asparagus with Yogurt Dill Mustard Sauce

 

Chef GabrielI’m enjoying the company of my son Gabriel before he leaves for his military assignment. It’s really nice having him around now for now. You see that kids inherit or pick up a mish and mash of things from their parents; maybe the same eyes or unruly hair, or possibility a streak of stubbornness. One thing he absorbed from me is his interest in cooking. Even as a little boy he like to stand on a chair or sit on the counter and stir the pot of whatever happened to be cooking on the stove. Now as an adult he has his own book of recipes. As a child who grew up in the age of computers you would think that he would have an online cookbook to keep his recipes, but no, he has a moleskin book where he lovingly writes all his favorite recipes.

This week Gabriel is really into a Tzatziki recipe that he found on this blog with the memorable title, WhatJewWannaEat.com. He’s already made it three times this week to put on his salads, and it was a hit with his friends at his going away party, too. So I was in the market this morning I saw some asparagus and thought, wouldn’t it be luscious to eat it asparagus with yogurt dill mustard sauce? Ha, his tastes sometimes rub off on me, too. My sauce has the same basic ingredients as her tzatziki, but it has more emphasis of lemon, leaves out the chopped cucumber and it has added mustard.

The first two primary ingredients in this salad dressing, as in most salad dressings, are oil and some type of vinegar, in this case lemon juice. Next you add some yogurt, garlic, mustard, capers, salt and pepper, and then finally the chopped fresh dill —and there you have it! Pour the dressing over some chilled steamed asparagus and you have a beautiful spring dish that is light, colorful, and big on flavor. It’s a heathy alternative to mayonnaise based salad dressings, and it’s also good on BBQ’d chicken, beef, and fish. The capers are optional but I add them because they are a powerhouse food loaded with anti-oxidants.

Asparagus with Yogurt Dill Mustard Sauce

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: about 3/4 cup dressing

Asparagus with Yogurt Dill Mustard Sauce

Ingredients:

  • 1 pound Asparagus
  • For the Dressing:
  • 1 (5.3) ounce container plain non-fat Greek yogurt (I used Chiobani)
  • 1 teaspoon minced garlic
  • 1 tablespoon extra virgin olive oil
  • 1 tbsp lemon juice
  • 2 teaspoons mustard (Trader Joe’s Spicy Brown Mustard)
  • 1 teaspoon minced capers (optional)
  • 1/8 teaspoon salt
  • Pinch black pepper
  • 3 tablespoons packed chopped dill

Procedure:

    For the Dressing:
  1. Place the first 4 ingredients in a bowl and mix well with a whisk.
  2. Add the salt, pepper and the chopped dill.
  3. For the Asparagus:
  4. Snap off the ends of the asparagus.
  5. Steam the asparagus covered.
  6. While the vegetables are steaming prepare a large skillet or bowl filled half with water and half with ice.
  7. When the asparagus is ready it should be cooked but still slightly firm to the bite. Place the asparagus in the ice water to stop the cooking process.
  8. Drain the asparagus and pat it dry. Place it on a serving platter.
  9. Pour the dressing on the vegetables just before serving.
http://www.myhealthyeatinghabits.com/2014/03/19/asparagus-yogurt-dill-mustard-sauce/

Weight Watcher Points: 2 per serving and there are 4 servings

Nutrition Facts Asparagus with Yogurt Dill Mustard Sauce

 Here are even more yogurt dill dressings:

http://www.melaniecooks.com/using-tzatziki-sauce-as-a-salad-dressing/3189/ http://www.kalynskitchen.com/2007/07/worlds-best-tzatziki-sauce-recipe-greek.html  http://www.tasteofhome.com/recipes/gyro-salad-with-tzatziki-dressing

Asparagus with Yogurt Dill Mustard Sauce 2

This recipe is posted at at Hearth and SoulSimpleSupperTuesdayTuesday’s TableTotally Tasty Tuesdays

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7 comments to Asparagus with Yogurt Dill Mustard Sauce

  • Mmmm, this sauce is packed with my favourite flavours. Thank you for sharing at Simple Supper Tuesday.

  • First of all, I love that yellow rose! So beautiful. Makes me sad that I and to leave my roses when I moved to Colorado :(
    Secondly, this dill sauce is amazing! I had some the other day after a long time and it tasted so good and I wondered why I don’t make it? Now, I can. Good luck to your son and that book of recipes will be precious one day.

  • What a lovely sauce! We don’t yet have dill growing in our garden, but before long we will. At which point I’ll make this! Good stuff — thanks.

  • What a great idea for asparagus! I always roast or grill it and would love to try something new. Pinned and can’t wait to try this. Best of luck to your son!

  • What a sweet story about you and your son “rubbing off on each other” when it comes to cooking! I so hope that I will see that the same thing holds true for my kiddos when they’re grown! And I love your son’s idea here – totally rubbing off on me, too! I adore both asparagus and tzatziki sauce – how brilliantly scrumptious to combine them! 😀 I’m pinning this for sure!

  • It must be so nice to have a son who not likes to cook but keeps a recipe book..wow! The dill sauce looks amazing. I was reading about your comment about moving into your house in my blog, and I believe it is the same kid? How time flies. He must make you very proud.

  • Very nice, Mireya, I’m enjoying the spring asparagus too and this looks like an easy, healthy recipe for it. Cute photo of your son as a boy! I’m glad he’s still continuing to cook as an adult and you can exchange ideas and recipes. Anthropology would be a very helpful specialty for the military, understanding other cultures is so necessary to success in working with them to create and keep the peace. I wish him the best of luck with his assignment, and I’m glad that you have some time to be together now.

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